Baked Mushroom Risotto W/ Sautéed Eggplant

Name: Baked Mushroom Risotto W/ Sautéed Eggplant
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 255 grams 250 g cherry tomatoes; 1 large eggplant; 59 milliliters flat leaf parsley, roughly chopped; 3 garlic cloves, diced; 59 milliliters dried mixed or shitake mushrooms; 1 red chilli, diced; 1 Tb rice wine vinegar; 4 shallots, finely sliced; 1 teaspoon dark soy sauce; 2 Tbs sunflower oil; 473 milliliters vegetable stock; 237 milliliters warm water; 1 pinch pinch of white pepper

Baked Mushroom Risotto W/ Sautéed Eggplant might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free and vegan recipe has 407 calories, 8g of protein, and 8g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a side dish, and is done in about 2 hours and 15 minutes. If you have sunflower oil, flat leaf parsley, pepper, and a few other ingredients on hand, you can make it.